Status and Market Potential of Oats-Based Fermented Milk Products

Authors

  • K.M. Gawai
  • S. Balakrishanan

DOI:

https://doi.org/10.37591/rrjodst.v6i2.498

Abstract

Fermented milk is considered best career of probiotics with its nutritive composition and natural buffering capacity. Positive health effects of fermented foods and especially of those with probiotic microorganisms are reported in many recent publications. Most common food matrices used to deliver probiotic are dairy-based products; plant-based foods, dried formulations and blended products. In connection with these health effects of probiotics ingredients such as WPC, WPI, and Na-Cn improve nutritional values and biological effects of yogurt on health. It could be interpreted that nutritional components from milk, oat (Avena sativa L.) and probiotic bacteria could be a novel concept of designing a functional food. Limited reports are available with regards to the development of fermented product using oat components and milk to produce yoghurt-like products.

 

Keywords: Oats, fermented milks, market, health benefits, β-glucan

Cite this Article

Gawai KM, Balakrishanan S. Status and Market Potential of Oats-Based Fermented Milk Products. Research & Reviews: Journal of Dairy Science and Technology. 2017; 6(2): 1–6p.

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Published

2018-04-21

Issue

Vol. 6 No. 2 (2017)

Section

Research Article

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